Roopa
I saw these scones on Sally’s Baking Addiction, and they looked delicious, and like ingredients I already had! I was a little reluctant to leave my home post-earthquake (although my home is not particularly earthquake friendly) so that was an important factor in this decision. I was only missing the lemon, but I was able to procure one from my neighbour in exchange for scones. Win-win!
I did like the recipe more or less as is, but next time I would chill the dough before trying to cut it. It was SUPER sticky and half of my scones weren’t very sconey. I chilled them after cutting them and then tried to reshape them a little. Full disclosure: this was a really emotionally taxing day, and I was not on my A-game at any point. I missed the baking powder and added the wrong amount of lavender in my shambles, so these turned out a little funny. That said, they still taste great – they’re just a little dense and need to be soaked in coffee before eating them 🙂
LAVENDER LEMON SCONESÂ (adapted from Sally’s Baking Addiction)
INGREDIENTS
- 120 g (1/2 cup) buttermilk
- 1 egg
- 1.5 tsp. vanilla
- 250 g (~2 cups) pastry flour
- 100 g (1/2 cup) granulated sugar
- 2.5 tsp. baking powder
- 2 tsp. lavender
- 0.5 tsp. salt
- 2 tsp. lemon zest
- 114 g (1 stick) cold butter, cubed
- Sugar to top
DIRECTIONS
- Whisk together the buttermilk, egg, and vanilla in a cup. Set aside.
- Whisk together the flour, sugar, baking powder, lavender, and salt. Once mixed well, whisk in the lemon zest.
- Add in the cubes of butter, and mix them into the flour with your hands until the butter forms pea sized chunks.
- Mix the buttermilk mixture into the flour until it forms a sticky dough.
- Using flour as needed, press the dough into an 8″ circle and cut into 8 triangles.
- Place the triangles on a lined baking sheet, and refrigerate for 30 minutes.
- Preheat the oven to 400F while the scones are chilling. Brush the scones with more buttermilk and sprinkle with sugar prior to baking.
- Bake for 15 – 30 minutes until the scones are turning golden brown. Set on a cooling rack.
Notes:
- Next time, I would chill the dough for at least an hour before forming the triangles. This was SUPER sticky and a big mess and a little bit of chilling would have helped me a lot.
- I sprinkled the sugar on the scones while they were on my baking sheet, and this caused a lot of burnt sugar. Next time I would brush and sprinkle the scones before putting them on the baking sheet. I realized this halfway, but my scones were too sticky to try and move so I just gave up.
- Seriously bro, don’t forget the baking powder.
LAVENDER LEMON ICING
INGREDIENTS
- 2 tbsp. mil
- 1 tsp. lavender
- 1 tbsp. lemon juice
- ~1 cup icing sugar
DIRECTIONS
- Before you begin making the scones, mix the lavender and milk in a cup to steep.
- Once the scones are out of the oven, strain the milk to remove the lavender buds.
- Mix the lemon juice into the milk, and add icing sugar until you have the desired glaze texture.
- Pour the glaze over the cooled scones.
Notes:
- I did this while the scones were on a cooling rack above my sink to minimize how much glaze got everywhere else.
